Mulak Chutta Chammanti (Burned Chilli Chutney)

Ingredients for Mulak Chutta Chammanti (Burned Chilli Chutney):

1. Coconut oil – 2 big spoons

2. Red chillies – 18

3. Shallots – 18

4. Tamarind juice adding less amount of water – ¼ cup

5. Salt – For taste

How to prepare Mulak Chutta Chammanti (Burned Chilli Chutney)?

1. Heat a big spoon of oil and deep fry red chillies.

2. Take off from flame and crush it well.

3. Shallots should be crushed separately.

4. Mix both crushed onions and red chillies with tamarind juice and salt.

5. Pour remaining coconut oil to it and serve.

Courtesy: Vanitha Magazine February 15-28, 2018

Read yet another Chutney recipe with slight variation. 

My recipe for Mulak Chutta Chammanti:

This is how I make Mulak Chutta Chammanti. You can take measurements as you prefer. Skew the red chillies in a Pappadam Kaachi (the thin iron rode used while frying pappadam) and place above gas flame. The chillies should not be skewed too tight (to make space to fry all edges of chillies evenly). Now burn all the sides of chillies uniformly and place in a plate. Manually powder the burned chillies. Now add shallots to chillies and manually squeeze them. You can crush it once using stone to make your effort easy. But if you take time and do manually, it tastes excellent. Never use a mixer. When it is almost done add tamarind, salt and coconut oil, and continue the process. Adding more coconut oil gives extra taste. This chutney tastes best with cooked tapioca or yam, dosa and idly, and you can serve it with rice too.

You can read a few more vegetarian chutney recipes here. Click on the images in the gallery to read.